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Ingredients
- 16 ounce Jar grape leaves or possibly fresh grape leaves
- 3/4 c. Long grain uncooked rice
- 3 Tbsp. Fresh dry mint
- 1 c. Water
- 2 lb Grnd lamb, beef or possibly pork
- 1/8 tsp Cinnamon
- 3 lrg Garlic cloves
- 2 x 3 lemons
Directions
- Preparation : To prepare fresh grape leaves for rolling, dip in boiling water for about 30 seconds. Mix grnd meat with rice; season with salt, pepper and cinnamon. Remove stem from each grape leaf, if using fresh leaves. Spread each leaf on flat surface. Place about 1 tsp. of meat stuffing across the leaf about 1/2" from stem point. Fold leave forward toward stuffing. Then fold right side over and roll leaf forward very tightly. When fully rolled, squeeze it to secure. Repeat for each leaf.
- Neatly place each stuffed roll in the pot in layers. Lb. the garlic with mint and salt to taste. Add in 1 c. water and lemon juice and pour over grape leaves in the pot. Cover and bring to a boil over high heat. Cook, covered, very slowly for 1 hour. Add in more water if needed. Steam till grape leaves are soft and are pierced and cut easily with a fork. Don't over cook. The leaves shouldn't fall apart.
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